Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Yeast, dry |
| 2 cups | Milk; lukewarm |
| 4 \N | Eggs; separated |
| 1 teaspoon | Vanilla |
| 2½ cup | Flour, sifted |
| ½ teaspoon | Salt |
| ½ cup | Butter |
| 1 tablespoon | Sugar |
| \N \N | Source: Lee Sperry |
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, sugar and salt; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into the mixture. Let stand in a warm place about 45 minutes until mixture doubles in bulk. Use ⅞ cup mix per waffle.